Peggy's Pavlova

My dear friend Peggy Spear began traveling early, as she was a diplomat’s daughter. While in New Zealand, she tasted this exquisite dessert. It is delicious.

Preheat oven to 300°F.

Ingredients

4 egg whites at room temperature

Pinch of fresh cream of tarter (optional)

Pinch of salt

1/2 cup granulated sugar

1 1/2 tsp. vanilla extract (divided)

1 tsp. white vinegar

1 Tbs. cornstarch

1/2 cup and 2 tsp. superfine sugar

2 cups whipped cream (see note below for instructions)

Fresh raspberriesn or blueberries

1 Tbs. strawberry or plum jam, optional

Method

Place parchment on a jelly roll pan.

In a large bowl beat egg whites with cream of tartar and salt until stiff peaks form.

Gradually add granulated sugar, one tablespoon at a time, while continuing to beat.

When all the sugar has been incorporated, add 1 tsp. vanilla, vinegar and cornstarch.

Beat until very stiff, and fold in superfine sugar.

Shape into a circle with peaks on the prepared jelly roll pan.

Bake ten minutes at 300°∆; turn the oven down to 200°∆ and bake 1 hour and

20 minutes.

Turn oven off and let the Pavlova cool for 30 minutes. Keep at room temperature.

When ready to serve, spread the Pavlova with whipped cream and fresh berries. I add small dollops of homemade plum or strawberry jam for additional flavor.

Note:

To whip cream, it helps to refrigerate your beaters and bowl. Pour whipping cream into a medium-sized bowl. Using a hand mixer, beat on high until stiff peaks form. Add 2 tsp. of fine sugar along with 1/2 tsp. vanilla.